|
- PIZZA STONE - BREAD BAKING STONE - It's like having your own clay stone oven !
This is all you need to become a dedicated bread and pizza maker !
PIZZA STONE
and
PIZZA PEEL
|
PIZZA STONE & PIZZA PEEL / |
PIZZA SCISSORS / |
BREAD BAKING STONE & BAKER'S PEEL |
EVERYTHING YOU NEED TO KNOW
ABOUT PIZZA BAKING
ON THE PIZZA STONE
HOW DO YOU BAKE A PIZZA ?
Put the PIZZA STONE onto the grate of the unheated oven.
Place the grate with the PIZZA STONE on the bottom shelf of the oven.
Preheat the oven at the highest temperature setting
with lower and upper heater.
If available use the convection setting.
After about 45 minutes, depending on your oven's performance,
the PIZZA STONE will have reached the perfect temperature for baking.
If you would like to bake more than 1 or 2 pizzas, leave the oven turned on,
but switch off the convection setting and the upper heater.
If there is no possibility for a separate use of the lower and upper heater of your oven,
then leave both heaters switched on.
Now you can place your pizza on the preheated hot PIZZA STONE
with an appropriate tool ( ideally our PIZZA PEEL ).
In case you only want to bake 1 or 2 pizzas,
you can now turn the oven off.
The heat accumulated in the PIZZA STONE
is sufficient for 1 or 2 baking periods.
Baking time is about 5 - 7 minutes.
Your own self-made pizza will be ready,
when the pizza crust rises and
is turning brown and crispy.
Important :
Make a few attempts or "test runs"
in order to find out the perfect setting of your oven
and the appropriate baking time which best fits your personal taste.
Sprinkle a little regular or semolina flour onto the PIZZA STONE and PIZZA PEEL.
This will prevent the dough from sticking and your pizza can be easily slid off.
WHY TWO PIZZA PEELS ?
The PIZZA PEEL is the perfect tool
that enables you to slide your unbaked pizza together with its topping
onto the PIZZA STONE and ease it off after baking.
But those who do not have very much baking experience,
will rapidly notice that it is not so easy to lift a topped pizza with the PIZZA PEEL.
Our experience showed, that it is extremely useful
to first put the pizza dough onto the lightly floured PIZZA PEEL
and then complete the pizza by putting the toppings on.
-- This way you will prevent the topping from sliding off when lifting the pizza ! --
But, if you want to bake more than one pizza,
it makes sense to prepare the second pizza while the first one is in the oven.
Now however, you are in need of a PIZZA PEEL to remove the baked pizza from the oven.
In this case a second PIZZA PEEL is the solution !
---------------------------------------------------------------------------
In our family of four, we have always two or three PIZZA PEELS ready for use
and we have had absolutely no trouble with this system so far.
Obviously, it even makes sense for a two-person household !
For this reason we advise you to buy two PIZZA PEELS !
HOW DO YOU BAKE BREAD ?
Obviously you can also use our PIZZA STONE ( 30 mm / 1.18 inch ) to bake bread.
Even better, is our special BREAD BAKING STONE either 40 mm / 1.57 inch or 50 mm / 1.97 inch thick.
For this purpose the following explanation :
The pizza takes about 5 - 7 minutes to bake. Compared with this,
the time to bake a loaf of bread is considerably longer.
For this reason, it is an advantage when the stone
on which the bread is being baked is able to store a lot of heat
and to emit this heat over a long period of time.
Naturally, a BREAD BAKING STONE with a larger volume
( + 33 % or even + 66 % ) can accordingly store more heat,
which it emits over an even longer period of time.
Put the BREAD BAKING STONE onto the grate of the unheated oven.
Place the grate with the BREAD BAKING STONE on the bottom shelf of the oven.
Preheat the oven at the highest temperature setting
with lower and upper heater. If available use the convection setting.
After about 45 minutes,
depending on your oven's performance,
the BREAD BAKING STONE will have reached
the perfect temperature for baking.
Place a container containing hot water into the baking oven
on an area of the BREAD BAKING STONE not in use.
The water that evaporates
will prevent the crust of the bread becoming too dry.
The loaf of bread shortly before the "inovening" |
Now switch off the convection setting and the upper heater.
If there is no possibility for a separate use
of the lower and upper heater of your oven,
then leave both heaters switched on.
Place the bread dough on the BAKER'S PEEL,
notch the top of the dough with a knife
and push it with a strong jolt
onto the hot BREAD BAKING STONE.
To start with, bake the bread for 10 minutes at a high temperature,
during these first 10 minutes, wet the loaf with water twice with the use of a brush or sprayer.
This will help keep the crust flexible for when it rises.
Subsequently, the temperature can be turned down to 180° - 200° C,
and the bread baked for a further 30 - 45 minutes depending on the size of the loaf.
When baking bread, it is very important
that the dough be rapidly and sufficiently heated during the first phase,
this is guaranteed with the use of a BREAD BAKING STONE !
The dough will rise rapidly after this, thus preventing the loaf becoming too flat and thin.
Well - is that a loaf of bread ?? |
Immediately after removing
the loaf from the oven,
it must be wet with water
by brushing on or spraying for a final time.
This will provide the surface with a slight shine.
In this way, one can bake a crusty stone-oven loaf of bread
at home with only a little effort.
Important :
Make a few attempts or "test runs"
in order to find out the perfect setting of your oven
and the appropriate baking time which best fits your personal taste.
Sprinkle a little regular or semolina flour onto the BREAD BAKING STONE and BAKER'S PEEL.
This will prevent the dough from sticking and your bread can be easily slid off.
CLEANING
When you open our PIZZA STONE package, you may notice a little dust
coverering of the product caused by production, storing or packaging reasons.
Before using it, you should wipe down the PIZZA STONE
with a damp ( not wet ) cloth ( without detergent ). Let it dry well before use.
In regular use, always clean the PIZZA STONE,
after it has completely cooled down, with a dry cloth or with a ( slightly ) damp kitchen sponge.
If you put the heated PIZZA STONE into cold water this can result a lot of stress on the material.
The PIZZA STONE could crack.
If you have something baked-on the stone, it is recommended to scrape the entire residue
off the stone with a spatula like the one used for ceramic hobs.
We recommend using stainless steel scouring pads for stubborn dirt.
Only use a dry tea-towel or ( slightly ) damp kitchen sponge when cleaning the PIZZA PEEL.
If you wet the PIZZA PEEL too much, or even submerge it in water,
the untreated plywood could soak in too much dampness and swell up.
The PIZZA PEEL could warp, making it unusable.
If your oven has an automatic self-cleaning, you can place your PIZZA STONE
on a grate or a clean baking tray at height 2 and allow it to be cleand at the same time.
Please note - before removing the PIZZA STONE - that the oven must cool down completely.
Do not wipe the ash out of the oven until you have removed the PIZZA STONE.
A further possibility to clean a heavy soiled PIZZA STONE is with the use
of a pressure blaster (Kärcher or similar), this of course is if such equipment is available.
Lay the PIZZA STONE on a stable surface, and fasten it to stop it
sliding away and becoming damaged when being washed by the jet of water.
The high-pressure jet of water will "peel" off burned on remainders
from the surface of the PIZZA STONE, and clean right down into the pores.
Before putting back to use, make sure the PIZZA STONE has dried out thoroughly.
Important:
Only use a pressure blaster that uses fresh drinking water !
Pressure blasters used at petrol stations and car garages, very often use
reprocessed water in a closed cicuit. This water very often has an unpleasant odour.
This unpleasant odour / taste will affect your PIZZA STONE, thus affecting your pizza.
Every now and again you should scrub the PIZZA STONE and the PIZZA PEEL with fine sandpaper.
The PIZZA STONE and the wooden PIZZA PEEL are definitely not dishwasher-safe.
Notice :
Through regular use the PIZZA STONE
will become stained and "unsightly".
- Look at the picture ! -
That is a completely natural phenomenon due to the porous material
and for this reason does not represent a problem.
Please, resist the temptation to "renew" the appearance through excessive cleaning.
You should consider that,
due to the high temperature that the PIZZA STONE is subjected to,
there cannot be any hygienic problem.
Each time the PIZZA STONE is heated up to baking temperature, it becomes "automatically" sterile.
-----------------------------------------------------------------------------------------------------------------------------------------------------
SAFETY INSTRUCTIONS
Never place the PIZZA STONE directly on the oven floor.
This would cause heat to build up and the oven would be damaged.
Do not place the PIZZA STONE on the oven door or a glass surface.
It may cause scratches.
Do not touch the heated PIZZA STONE with your bare hands. This can lead to severe burns.
First let the PIZZA STONE completely cool down
before taking it out of the oven after the end of the baking.
Also, the cleaning of the PIZZA STONE should be done after its complete cooling to avoid any danger.
If you put the heated PIZZA STONE into cold water this can result a lot of stress on the material.
The PIZZA STONE could crack.
When you place the PIZZA STONE into the oven and remove it from the oven and,
during its transport it can fall down and cause injuries because of its weight.
Please be careful while handling the PIZZA STONE.
The PIZZA STONE is heavy. Hold it firmly with both hands.
Insert your pizza with caution into the preheated oven
( onto the PIZZA STONE ).
Inattention can lead to personal injury !
Please pay attention, that you do not inadvertently touch the hot parts of the oven
with your hands or forearms !
It is advisable to wear a pair of long-cuff gauntlets ( grill gauntlets ) for this occasion.
Use an appropriate tool ( for example a PIZZA PEEL ) for the "Inovening"
( that's how the professionals call the full-of-drive sliding of the unbaked pizza into the oven ).
Do not wash the PIZZA STONE and the PIZZA PEEL in the dishwasher.
Only use traditional means ( for example sponge / cloths / spatula ).
You shoud refrain from the use of soaps or detergents,
because they could be absorbed by the porous surface of your PIZZA STONE.
This could have a negative influence to the taste of your pizza.
For this reason we advise again to stay with the cleaning methods we recommend.
ANY QUESTIONS ??
Send us an............  !
| 
